Exploring,Touring,Tasting & Pairing
“Vermont has a well deserved reputation for Featuring:
consumers celebrating a “taste of place.” Cheese • Beer • Wine • Apples
This tasting guide builds upon this reputation ChoColAte • honey & MAple
and provides an additional tool for exploring
these many unique, quality products.”
— Roger Allbee, Secretary,
Vermont Agency of Agriculture
Courtesy Shelburne Vineyards
This publication was funded through a US Department of Vermont Fresh Network, www.vermontfresh.net
Agriculture, Agricultural Marketing Service Federal-State Vermont Grape & Wine Council,
Marketing Improvement Program grant. www.vermontgrapeandwinecouncil.com
Vermont Maple Foundation, www.vtmaple.org
Program Manager: Steven F Justis, Senior Agricultural
Department Specialist, Vermont Agency of Agriculture Vermont Specialty Food Association,
Copyediting/writing: Jane Sakovitz-Dale
Vermont Department of Travel and Tourism,
Design: Timothy J. Newcomb, Newcomb Studios, Montpelier
Photography: Susan M. Spaulding, SMS Photography,
Montpelier, firstname.lastname@example.org Experts and Advisors:
Printing: The Offset House, Essex Junction, VT Apples: Steve Justis, Vermont Agency of Agriculture
Glassware provided by: Beer: Steve Parkes, Owner & Lead Instructor,
Simon Pearce, The Mill, Quechee, VT American Brewers Guild
www.simonpearce.com, (800) 774-5277 Cheese: Montserrat Almena-Aliste, PhD, UVM Faculty/Cheese
Wood products provided by: Technical Expert, Vermont Institute for Artisan Cheese
Vermont Wood Manufacturers Association Chocolates: Gary Coffee, Director of Retail Operations,
www.vermontwood.com (802) 747-7900 Lake Champlain Chocolates
Showrooms open to the public: www.vermontforestheritage.org
Honey: Steve Parise, State Apiculturist,
Bread products provided by: Vermont Agency of Agriculture
Red Hen Bakery, Middlesex, VT
Maple: Catherine J. Stevens, Marketing Director,
www.redhenbaking.com, (802) 223-5200
Vermont Sugar Maples Association
Participants: Wine: Dellie Rex, Coordinator, Wine & Beverage Specialization,
New England Culinary Institute, www.neci.edu New England Culinary Institute; Bob Lesnikoski,
Vineyard Manager/Winemaker, Boyden Valley Winery
University of Vermont. Vermont Institute for Artisan Cheese,
Special Thanks to:
Vermont Agency of Agriculture, Food and Markets, Provisions International, White River Junction, VT
www.vermontagriculture.com with special thanks to Joan Holden
Vermont Apple Marketing Board, www.vermontapples.org Meghan Sheradin, Executive Director, Vermont Fresh Network
Vermont Brewers Association, www.vermontbrewers.com Leigh Williams, Owner, Laughing Moon Chocolates
Vermont Cheese Council www.vtcheese.com Clay Whitney, Consumer Direct Manager, Cabot Cheese
Vermont Farms! Association, www.vtfarms.org Chef Michael & Laura Kloeti, Michael’s on the Hill Restaurant,
Cover photo: Fleurys Maple Hill farm, Richford Vermont. Photo by Skye Chalmer, courtesy of Cabot Creamery Cooperative.
“ eople travel on their stomachs,” to paraphrase
Napoleon. We all need food to live, of course — but
travelers want to do more than just survive. Those
who venture to new places often make a special effort to enjoy the
local food specialties, and to find and savor a really memorable
dining experience. Our truly successful vacations are those where we
come home raving about the food.
For decades, Vermont has offered a wholesome and special
array of high-quality foods to all
those who pass through the Green A recent survey by
Mountain state. But with today’s the Travel Industry 7
growing emphasis on eating local,
Association and the
coupled with the explosion of
artisinal culinary practices that
marry art with agriculture, Vermont
that one-quarter of 8
is now unusually well-positioned
all leisure travelers
to promote our amazing range and
said food is central in
quality of edible offerings, and to
invite visitors from near and far to deciding where they
come dine, snack and taste their vacation.
way across our state.
Home to family dairy farms for more than a century, Vermont’s
working landscape now supports a fast-growing diversity of
agriculturally-based endeavors: dozens of world-class cheesemakers,
a vibrant and growing beer-making industry, makers of maple syrup,
chocolate and honey without equal, extensive apple orchards and
a burgeoning wine industry. Enjoy a meal at one of the state’s many
restaurants that belong to the Vermont Fresh Network, where the
freshest, most locally available ingredients are prepared and served
with pride. You can even spend your vacation — or a memorable
part of it — staying on a working Vermont farm! Cheese . . . . . . . . . . . . . . . . 4
In the following pages, you’ll learn a bit about a number of food Chocolates . . . . . . . . . . . . . . 7
products of which Vermont is justifiably proud, and how we suggest Maple & Honey . . . . . . . . . . . 8
that you pair some of these products. Learn to appreciate and enjoy Wine . . . . . . . . . . . . . . . . . 9
the unique aspects of these foods. Delight your friends and show off
Vermont Map . . . . . . . . . . . 12
your knowledge by hosting a party that makes the most of Vermont
food products! The map on page 12 will help direct you to the state’s
Beer . . . . . . . . . . . . . . . . 14
best “hot spots” for finding these delicious specialties. Apples . . . . . . . . . . . . . . . 18
To learn more about culinary tourism in this state, visit Flavor Characteristics Chart
www.vermontagriculture.com/culinarytourism. And look for the (Beer & Wine) . . . . . . . . . 20
“Vermont Tasting Trail” symbol as Tasty Tidbits . . . . . . . . . . . . 22
you travel our roads and byways. Calendar of Events . . . . . . . . . 24
of hygiene and a perfected,
World-class consistent technique. The
consider Bardwell’s Dorset
ingredients are few. They
start with milk — and the
better the milk, the better
the cheese. Next, you need a
starter culture to engage the
from Vermont fermentation process; rennet,
from either an animal or a
vegetable source, to help the
ecently, at a food Undisputed as the center of are artisanal, hand-made in milk coagulate into curds;
co-op in Brooklyn, the American artisan cheese small batches. In the past few and, lastly, salt.
New York, two movement, this little state decades, hundreds of awards That’s it. The other
visitors from Argentina were boasts more farmstead cheeses from competitions around variables are heat, technique
overheard asking if the shop (made on the farm, with milk the world have spotlighted and time, which can be
carried Vermont artisan from the herd) per capita than Vermont cheesemakers in neither rushed nor drawn
cheeses. “They are the best in any other U.S. state, and is praise of their creations. out. The steps are prescribed,
the world,” the customer said. also winning international Making cheese is a the recipe is precise, and the
Vermont artisan cheeses renown for producing unique, wholesome, earthy process. It technique is tested and true.
have indeed made an memorable, high-quality requires scrupulous attention Today there are over 40
impact on the world stage. cheese. Many of these cheeses to detail, the highest level licensed cheesemakers in
A P e r f e c t PA i r A P e r f e c t PA i r
Scholten Family Farm’s Vermont Butter & Cheese
Weybridge with Honey Garden Company’s Fresh Crottin
Black Currant Mead and a light colored
Dense creamy fresh cheeses are the perfect
match for fruit meads. The rich texture of the Delicate early season honey is the
cheese softens the astringent notes of the fruit perfect match for mild, fresh goat’s milk
while the honey balances the cheese’s acidity. cheeses with dense creamy texture,
• • • delicate floral notes and lemony taste.
• • •
Description: Cheese made to be consumed within a few weeks after notes and pleasant texture properties. Pairing cues: Light beers and
manufacture. This category includes a diverse group of varieties, light bodied sparkling wines are great companions for fresh cheeses.
from pasta filata and fresh chevres, to cream cheese, mascarpone and Meads and dry wines also work very well with rich textured fresh
whey cheeses like ricotta, all of which share subtle flavors with lactic cheeses.
Maplebrook farm fresh ricotta Vermont Butter & cheese Mascarpone
Vermont Butter & cheese
creamy Goat cheese champlain Valley
Vermont Butter & cheese crotin
Maplebrook farm Ovalini
Neighborly farms feta
Maplebrook farm cheddar Bites fat toad farm chevre
Vermont Butter & cheese fresh chevre
Wood products (left to right) by
Charles Shackleton, Shackleton
Thomas; Bob Gasperetti; and Scott Scholten family farm Weybridge
Duffy, Rockledge Farm Woodworks Maplebrook farm fresh Mozzarella
Vermont, most of whom make In the following pages, In 1997, the Vermont a market for their emerging
relatively small amounts, you’ll see Vermont cheeses Cheese Council (VCC) was products. You can learn more
10,000-100,000 pounds per grouped as fresh, flavored, formed with a grant from about Vermont cheeses and
year. Hard-working Vermont bloomy rinds, washed rinds, the Vermont Dairy Promo- where you can buy them by
cheesemakers craft more than semi-hard, hard and blue. We tion Council to help small visiting the Cheese Council’s
150 different styles from the believe this classification is the and large cheesemakers gain website: www.vtcheese.com
milk of cows, goats, sheep best approach to categorize
and even water buffalo. Some the variety of Vermont
cheeses are made from raw or cheeses and present general Tips for Serving and Handling Cheese
unpasteurized milk; by U.S. guidelines with the sensory
law, these must be held for 60 characteristics of the product • Don’t stock up on cheese; buy only what you plan to
days before they can be sold. and pairing cues. consume within the week.
• When buying, always check the expiration dates on the
package — especially for fresh cheeses — and always get
Seasonal Cheeses the product directly from the refrigerator.
Cheese lovers know that not all cheeses are available all • When serving cheese, plan roughly 4 to 6 ounces per
the time, and some are best eaten during certain seasons. person, depending upon what else you may be offering.
Factors that affect availability include the cycle of animal • Serve cheese at room temperature.
breeding and milk production; what the animal eats and • Let cheeses “breathe” and rest from one-half to one hour
how that affects the milk’s flavor; and the optimal time for a before serving (hard cheeses need more time, while soft
particular cheese to ripen. cheeses take less).
In Vermont, many small-scale sheep and goat’s milk • Aim for variety. Serve both hard and soft, mild and
cheesemakers begin milking their herds after the animals strong cheeses, with varying appearance on the outside
give birth in the spring. These cheeses are available for sale and the inside, including cheeses made from different
in late spring/early summer. Small producers may be sold milk types (cow, sheep and/or goat).
out by late fall.
An animal’s seasonal diet affects the flavor of its milk, • Since cheeses have distinctive characters and flavors, it’s
which affects the flavor of a cheese. In spring, animals might best to serve them with mildly flavored crackers or just
be grazing on young spring grasses and flowers that can fresh plain bread.
add a floral, herbal or grassy flavor; in summer, grasses are • Pair your cheeses with beverages (beers, wines, meads
abundant and lush, affecting both the flavor and color of the and ciders) that complement, instead of compete with,
milk. In fall and winter, grains and hay become the likely the distinctive flavor characteristics of the cheese.
food source, giving the milk a subtly different flavor. Diet and • Wrap any leftover cheese with waxed paper; this way it
seasonality strongly affects the chemistry of milk, too. Only can breathe and will last several weeks. The harder the
very knowledgeable, experienced cheesemakers know how to cheese, the longer it will stay fresh.
adapt their process to compensate for these changes, ensuring
a consistently high-quality final product in each season.
How long a cheese should be held determines when it will A P e r f e c t PA i r
come to market in its prime. Aged cheeses may wait a year or
longer, while fresh cheeses may be available within weeks or Champlain Valley Old Fashioned Organic
days of being made. Ideally, a good cheese shop will buy and Cream Cheese and Grade A Maple Syrup
sell cheeses as they enter optimal ripeness, helping customers
learn which cheeses to eat in which seasons. Vermont Maple syrup is the perfect topping for an artisanal
plain cream cheese, where cow’s milk and a shot of
fresh cream are the key ingredients responsible for the
A P e r f e c t PA i r delicate tangy flavor and unique texture.
• • •
Vermont Smoke & Cure Ham
with Lincoln Peak Rosé
A moist, well-textured,
maple flavored ham pairs well
with a light, fruity, soft red wine.
• • •
Cheesemaking in Vermont: A History Vermont’s first cheese factory. In the next five years, cheese
production here soared; Vermont was producing about nine
In 1810, two Holstein cows and a bull were brought to million pounds a year. Virtually every farming community of
Vermont from Holland. Jerseys and Guernseys from the Channel significance had a cheese factory. Many had several. By 1895,
Islands followed shortly, along with Ayshires from Scotland. there were 58 cheese factories in Vermont.
Soon it became known that Vermont conditions were nearly Historic Vermont cheesemakers still in business today include
ideal for the breeding, raising and grazing of cows for high- Crowley Cheese (1882), the Grafton Village Cheese Company
quality and high-yield milk production. (1892), and Cabot Cooperative Creamery, formed in 1919 when
In the early days, Vermont farms consumed most of the milk 94 local dairy farmers each bought in for $3,700 and a cord of
they produced, as fluid milk and as butter and cheese. Farm wood.
women made up large quantities of butter and cheese during the
summer, to be stored in the springhouse until winter or used to A P e r f e c t PA i r
barter for other goods. It was hard, hot, physical work. Taylor Farm Maple Smoked Gouda
In the latter half of the 19th century, four factors gradually and Wolaver Brown Ale
converged to move cheesemaking out of the farm kitchen and
to help Vermont emerge as a dairy powerhouse. First was the
Delicate smoked goudas and smoky
significant surplus of milk from larger, better herds. Second was
cheddars are perfect partners for
the coming of the railroad in 1850, which promised access to
brown ale style beers with caramel
more distant markets. Third was the 1854 introduction of the
and roasted notes.
iced railroad car. Fourth was the increasing demand for milk
• • •
products by consumers in large and growing metropolitan areas,
Also pairs well with
such as Boston and New York.
Rock Art’s Vermonster.
In 1864, while the Civil War raged, Consider Bardwell built
A P e r f e c t PA i r
A P e r f e c t PA i r
Thistle Hill’s Tarentaise with Cabot Creamery’s Habanero
late season Vermont honey Cheddar and Neighborly Farms
Green Onion Cheddar with
A firm-textured alpine style
Harpoon UFO Hefeweizen
cheese, with delicate caramel and
nutty flavors, and complex finish Flavored cheddar cheeses with added
pairs perfectly with nutty and spice or herb flavors pair well with
complex honeys (darker colored). grainy, wheat ales.
• • • • • •
Description: Another large category of cheeses to describe different cheeses. Pairing cues: Our advice in this case is to experiment with
varieties of flavors, textures and colors, ranging from delicate rich different beers and wines to find unique combinations that suit your
fresh flavored chevres, to very powerful spice flavors and smoky harder palate…you will never run out of possibilities in this category!
taylor farm Smoked Gouda Jericho Hill farm Smoked Jack
Grafton Village cheese
fat toad farm
Green Onion cheddar
Jericho Hill farm Pepper Jack
Habañero cheddar cheese
Blue Ledge farm Vermont Butter & Vermont Butter & cheese Wood products by Charles Shackleton,
Herb chevre cheese Herb chevre Peppercorn chevre Shackleton Thomas
Laughing Moon Grand Marnier truffle
Three of Vermont’s best-known chocolate to devote himself full time to his new
companies: left, Lake Champlain Chocolates; right, business.
Laughing Moon Chocolates; rear of platter, Nutty
Steph’s Chocolates. The highest standards of chocolate
making have been Lake Champlain
A mericans love chocolate, Chocolates’ (LCC) hallmark ever since.
consuming more Crafting in small batches that start
than 12 pounds of with high-quality Belgian chocolate,
it per person each year. In the past, LCC adds only the finest, all-natural
mass-produced bars and kisses have ingredients from Vermont such as
dominated U.S. consumption — but cream, sweet butter, maple syrup, and
increasingly, Americans are buying and honey. Lake Champlain Chocolates
eating more gourmet chocolates, in the dominates the Vermont chocolate
tradition of fine European confections. movement, using 350 tons of local
The health benefits of chocolate, especially dark chocolate, are ingredients to produce 1.3 million pounds of chocolates every
expected to fuel a trend that will see Americans consuming 16 year. www.LakeChamplainChocolates.com
pounds per person or more this year. Also affecting the growth 2002: Laughing Moon Chocolates of Stowe began with a
in chocolate consumption is the “eating local” movement. These mission of creating delicious, handmade chocolates in an open
factors nicely feed a growing Vermont chocolate industry. kitchen. Owner Leigh Williams says, “We started asking two
Vermonters are traditionally rugged, independent-minded questions about each product: ‘Can we make it ourselves?’ And
folks who like to make things. The history of confectionary in if not, can we source it locally?” These led Laughing Moon to
Vermont has grown out of the tradition of maple sugaring, but start making homemade marshmallow and peanut butter, and to
is also related to the availability of fresh local dairy products start having chocolate, vanilla and ginger cookies baked for it in
and the cool, dry climate. Today there are a few large and many Hyde Park, Vermont.
small-scale Vermont chocolatiers. Some use enrobing machines “Our chocolate-covered cookies are a favorite,” says Williams,
and giant chocolate-filled vats, while others coat each piece by “and all the products just keep getting better and better.”
hand, creating wonderful, homemade centers including truffles, Truffles — a soft chocolate center made with local cream,
caramels, toffee, fudge and more. One thing is certain: Vermont butter and chocolate — are Laughing Moon’s specialty. All of
offers a delicious variety of chocolate treats made by indepen- Laughing Moon’s truffles are cooked in the shop. To add shelf
dent local manufacturers and retailers, each with its own story life, Vermont liquors are used, including Boyden Valley Big Barn
and approach to the craft. Red Wine, Green Mountain Distillers Sunshine Vodka and Maple
Liquor, Flag Hill Farm’s Pear and Apple Brandys, and Rock Art
Brewery’s Vermonster Beer. www.laughingmoonchocolates.com
A Tale of Three Chocolatiers
2007: Nutty Steph’s had been making granola since
1983: Lake Champlain Chocolates started on a dare. Jim
2003, using cereals and grains flavored with Vermont maple
Lampman, then owner of Burlington’s acclaimed Ice House Res-
syrup, and purchasing chocolates from Green River Chocolates
taurant on the Lake Champlain waterfront, was dismayed by the
in Hinesburg to make “Magic Chunk” – chocolate-covered
low-quality but expensive chocolates available to provide to his
chunks of nutty granola. In 2007, Nutty Steph’s bought Green
staff as gifts. After receiving one too many boxes, his pastry chef
River Chocolates; today, Nutty Steph’s Chocolate Shop sells an
took Jim aside and said, “These chocolates are terrible.”
ever-changing variety of fresh truffles, daily chocolate bars and
“All right then, you do better,” Jim challenged him. Shortly
custom chocolate creations along with Vermont Granola from
thereafter, Jim was presented with hand-rolled, distinctively
the Nutty Steph’s retail location (shared with Red Hen Bakery) at
flavored truffles – the finest chocolates he had ever tasted. Jim
Camp Meade on Route 2 in Middlesex.
began serving them on Sundays to select restaurant patrons.
Nutty Steph’s chocolate line includes such unusual local
The response was so favorable, Jim founded a gourmet choco-
ingredients as pieces of cider donuts from Waterbury’s Cold
late company to keep up with the demand. Even though he was
Hollow Cider Mill inside a “coffee and donuts chocolate bar.”
producing only for wholesale, and located in a tiny alley, Jim’s
And her wide variety of chunky chocolate bars contain whole
business was constantly interrupted by retail customers seeking
pieces of organic fruits and nuts. www.nuttystephs.com
the now locally famous truffles. Jim eventually sold the restaurant
Naturally from Vermont
ature has soil and plant conditions. Most
provided us Vermont honey falls into two
with two of categories: honey gathered in
the most amazing sweeteners June and July, usually a light-
on earth: honey and maple colored and mild-flavored,
syrup. Vermont’s fields and from clovers, alfalfa, trefoil
woods produce ample amounts and basswood; and fall honey,
of both. primarily from goldenrod,
aster and, in some locations,
Vermont Maple Syrup Japanese knotweed, gathered
Vermont’s name has become in August and September and
synonymous with authentic usually darker and stronger in
maple syrup. Our climate and flavor.
soil conditions are perfect for Along with giving us
producing the best possible sugarmakers still use buckets Great for the table with delicious honey, bees make
syrup; historically, as the largest to collect the sap from maple pancakes and French toast. their greatest contribution to
producer of pure maple syrup trees; most today use tubing. Vermont’s agriculture by pol-
in the U.S., Vermont was the Whether carried or piped to Grade A Dark Amber – Dark linating the plants and trees
first state to establish a maple the sugarhouse, the sap is then color and robust maple bou- they visit. Without bees darting
standards law. Our syrup is boiled to remove water and quet. Heartier flavor, good about, Vermont would not
100 percent natural, with to concentrate it into syrup. for table and all-around use. enjoy bumper crops of apples,
nothing added. Vermont syrup 100% pure, natural sweetness! blueberries, strawberries,
meets or exceeds any other Grade B – The strongest and pumpkins, or cucumbers.
state or province’s standards for Grades of Syrup darkest table-grade maple.
quality, purity and density. Preferred by many for table Types of Honey
Maple syrup production, Vermont Fancy – Light amber use; best for cooking and as
known as “sugaring,“ takes color with a delicate bou- a sugar substitute in baking. Liquid Honey is extracted
place just as winter is losing quet and mild flavor. Excel- from the honeycomb in
its grip, —it’s weather that lent on ice cream or fresh Vermont Honey liquid form. This can easily
alternates between freezing cheeses where the subtle Many of the fields that feed be measured for cooking,
and thawing which makes the flavor can be appreciated. Vermont herds, or grow local used as a topping for
sap flow. In Vermont, sugaring produce, also provide much of cereals, or paired with a
weather usually starts around Grade A Medium Amber – the “bee pasture” that is vital to favorite cheese.
the beginning of March, and at Medium color with pro- Vermont’s honey industry.
best it lasts for six weeks. Some nounced maple bouquet. Almost all Vermont Creamed Honey is a super-
honey is of mixed- saturated solution that will
floral sources. naturally crystallize over
A P e r f e c t PA i r
As bees forage time. Use it like jam or
Woodcock Farm True Blue within 1.5 miles spoon it into tea.
with light and dark of their hives, they
Vermont honey visit many different flowers, Comb Honey is honey in its
each with its own distinctive most natural form, just the
A creamy, complex yet well balanced flavor and color. In any given way the bees make it. It
raw milk blue cheese, pairs well with year, there may be one or more can be eaten like candy or
any kind of honey floral sources that may provide spread like jam, with all the
• • • a larger percentage of the flavor and aroma of honey
blend, depending on weather, sealed inside.
of -25º to -40º F .
Vermont’s climate and our
unique soils have allowed for
the creation of unique wines.
Compared to other wine-
producing regions, our reds
are lighter, our fruit wines are
Flowing from Vermont
more vibrant, and our wines
feature more acidity. Vermont
wine makers bring artistry,
aking wine passion, and special attention
was once to making those wines that
almost best reflect our region.
exclusively a European Wine and food lovers the
domain. That has, of course, world over have come to prize
changed in recent decades: the locally produced foods that
U.S. now has a commercial reflect the place where they
winery in every state. are made — and Vermont
Vermont, with 17 wineries and wines pair beautifully with
more in the pipeline, currently food. Today, Vermont’s 17
ranks 25th in U.S. production wineries are making over 100
by volume. Thanks to the types of wine from a dozen or
development of cold-hardy more varieties of cold-hardy
grape varieties, along with in wine making, and each temperatures. These grapes grapes. The most common of
the passion that Vermonters needs different growing condi- thrive in soil full of sedimen- these are Frontenac, Marquette
bring to all things agricultural, tions. Warm-climate grapes tary deposits from rivers or and St. Croix grapes, used in
Vermont wines are gaining like volcanic soil where they streams, are not bothered by red wines, and LaCrescent,
in popularity and audience, get lots of sun, a long grow- humidity and don’t require Riesling, Traminette, Fronte-
making a $5 million annual ing season, low humidity and as much sun for ripening. nac Gris and Cayuga grapes,
impact on the state’s economy. no temperature extremes, as Breeding work has further used in making white wines
People tend to think of in the Mediterranean coun- developed grapes that are (see next page).
grapes as needing hot, dry tries. In contrast, cool-climate cold-hardy — able to ripen in The Vermont climate is also
climates. In fact, there are two grapes prefer a relatively long a shorter growing season, then highly suitable to honey-based
distinct families of grapes used growing season with moderate withstand winter temperatures wines, called meads, and fruit
Bloomy Rind Cheeses
Description: Cheeses coated with an edible rind associated with the depending on age) and lactic, grassy, mushroomy flavors are the most
“bloom” of Penicillium candidum, allowing the cheese to ripen from the characteristics sensory cues of this group. Pairing cues: Aromatic
outside in. In addition to the white mold, some bloomy rind cheeses white wines and fruity beers. Late harvest wines and fruit meads are
may also include herbs or ashes. Creamy textures (from soft to runny also great combinations for the more flavored and ripened varieties.
Ploughgate creamery Hartwell Blythedale farms Brie
Blythedale farms camembert
Lazy Lazy farm Valancay
champlain Valley creamery
triple cream Jasper Hill farm constant Bliss
Blue Ledge farm Lake’s end
Wood product by
Malcolm Cooper, Vermont Butter &
Willow Hill farm Lafleurie cheese Bonne Bouche Blue Ledge farm crottina
J.K. Adams Co. Inc.
wines. Our late-harvest dessert that typically descends on
A P e r f e c t PA i r
wines are among the most fla- Vermont by early November
vorful and successful of all the heralds the beginning of this Spring Brook Farm Tarentaise
wines coming out of the state. short, deliciously sweet wine- with Fresh Tracks Rosé
These late grapes have a high making season. The solid-
level of residual sugar and a frozen grapes are hand-picked, A semi-hard alpine cheese style, with a
unique aroma and flavor, with often at night, and pressed smooth texture, complex aromatics and
overtones of dried apricots frozen using a high-precision a balanced flavor pairs well with a light,
and honey. press. Only the first 25 per- fruity, soft red wine.
Last, but far from least, cent of juice that comes off the • • •
are Vermont’s ice wines and press is used, because that is
ice ciders — specialty prod- where all the flavor and “soul” A P e r f e c t PA i r
ucts made here and in only a of the grape is concentrated.
handful of other places in the By mid-December, all the Green Mountain Blue Cheese’s
country. frozen fruit has been harvested GorDawnZola with Snow Farm’s
and set to ferment. Five of Late Harvest Vignoles
Ice Wines and Vermont’s 17 wineries are now
A spicy blue cheese with crumbly texture
Ice Ciders producing ice wines.
and sharp finish pairs well with a slightly
Unlike ice wines, ice ciders
are made from fruit, mainly sweet white wine with excellent fruit.
Ice wine is made from fruit
apples, picked at the height • • •
that is left to freeze on the vine
— and the quick, hard frost of the growing season and
then kept in cold storage until
the onset of consistent cold Great Grapes Marquette sets a new
temperatures. The apples are Make Great Wines standard of excellence for
winter-hardy red wine grapes.
then pressed, and the cider is The wine is complex with
set outdoors to freeze and con- Red Wine Grapes
Frontenac is a very cold- berry, cherry, black pepper
centrate for 6-8 weeks. The and spice, and is more tannic
concentrate is then fermented hardy vine that has borne a
full crop after temperatures as than other northern reds.
for several weeks or months St. Croix has produced
before it is stabilized, filtered .
low as -30º F Frontenac wine
typically has a pleasant cherry many award-wining red wines,
and bottled. Two Vermont which have a pleasant berry-
companies currently make ice aroma, often with berry and
plum evident. The color is like fruitiness in the nose and
cider: Boyden Wineries and mouth.
Eden Ice Cider. usually a garnet red.
Washed Rind Cheeses
Description: Cheeses washed during ripening with a brine solution and Pairing cues: Sparkling, medium-weight fruity reds and aromatic dry
a cocktail of “good” bacteria to promote rind growth and develop flavor. wines with body and spiciness complement most of these cheeses. Late
Some varieties may also be washed with beer, meads, wine, etc. Each harvest wines, meads and fruity beers are perfect for the saltier and
type of wash imparts its own unique flavor. Texture varies from soft to more “stinky” varieties.
semi-hard with softer varieties usually having more pungent flavors.
Jasper Hill farm Winnemere Dancing cow farm Bourrée Willow Hill farm Paniolo
Lazy Lady farm
Ploughgate creamery farm Dorset
Wood products by
Lazy Lady farm emotion Green Mountain Blue cheese Brother Laurent
A P e r f e c t PA i r
Wine Facts and Stats
Lake Champlain 54% Dark
• Vermont’s oldest wineries still in operation — Chocolate with Boyden’s Ice Red
Boyden and Snow Farm both began in 1997.
• It takes five years before a vineyard is fully productive. Sweet, rich, syrupy dessert wines are
• Production from Vermont wineries ranges from about the perfect pairing for high quality dark
3,500 to 60,000 bottles per year. chocolates, usually characterized by a silky
• It takes eight pounds of apples to make one bottle of texture and pleasant bitterness.
ice cider. • • •
• Approximately 150 acres of Vermont farmland are Also pairs well with Charlotte Village
engaged in grape growing. Blueberry Dessert Wine
• Vermont currently makes over 100 different wines.
White Wine Grapes Cornell. It is a hybrid of the produces quality fruit. Cayuga Cider can be fermented to
LaCrescent is one of the classic Gewurztraminer, and is a versatile varietal, capable of make hard cider, a drink that
best of the new, cold-hardy produces a delightful, spicy producing off-dry white wines, before prohibition was more
white grapes. It thrives in wine that is the perfect comple- sparklers and, on occasion, ubiquitous than beer.
Vermont, producing wine with ment to Asian cuisine. even oak-aged table wines. Fruit wines have been
intense and delicious apricot Frontenac Gris bears made in Vermont for decades.
flavor, good body and balanced gray/pink grapes, which make Other Wines Made from combinations of
acidity. a fruity, aromatic wine with Mead, wine made from apples, raspberries, pears,
Riesling is a noble grape flavors of peach and tropical honey, is the oldest fermented blueberries, cranberries and
from alpine regions of Europe fruits. The wine is usually a beverage known to human- rhubarb. These can range from
that adapts well to the Vermont deep amber color, and is made kind. With the emergence of very dry dinner wines to sweet
climate. Riesling wine can be with a touch of sweetness. local beekeeping in Vermont, dessert wines.
dry or sweet, with great body Cayuga is a hybrid cross mead is experiencing a renais-
and complexity. between the Seyval Blanc sance. Mead can be either sweet Courtesy Vermont Grape and
Traminette is a wonderful and Schuyler cultivars that is or dry and flavored with fruit Wine Council, www.vermont
grape recently developed by hardy, disease-resistant and or spices. grapeandwinecouncil.com.
A P e r f e c t PA i r A P e r f e c t PA i r
Vermont Butter & Cheese Blue Ledge Farm’s Lake’s Edge
Company’s Bonne Bouche and Boyden’s Rhubarb
with Boyden’s Big Barn Red
A mold ripened goat’s milk cheese with
A rich and creamy bloomy rind goat’s dense texture, distinctive goaty flavor and
milk cheese, with strong aromatics and delicate mineral notes is the
complex flavor profile is a great match perfect companion for a semi-dry,
for bold, rich, red wines. fruity, light and crisp wine.
• • • • • •
A P e r f e c t PA i r A P e r f e c t PA i r
Dancing Cow’s Menuet with Woodcock Farm’s
Shelburne Vineyard’s Cayuga Magic Mountain with
Lincoln Peak Cove Road Red
A tomme style cheese with creamy
texture, lingering finish, and nutty flavors
An aged sheep milk cheese with a firm
with grassy undertones, pairs well with a
texture and deep flavor, including hay,
slightly off dry white with pleasant fruit
caramel and nutty notes, pairs well with
and a touch of residual sugar.
a medium bodied firm red wine.
• • •
• • •
Open to the Public
1. Bonnieview Farm
2 2. Cabot Creamery
89 35 Cabot Village, Queechee &
41 1 32
14 15 91 www.CabotCheese.com
31 15 St. Johnsbury 3. Champlain Valley
30 Burlington 28
34 22 89 2 Vergennes
2 36 www.cvcream.com
10 16 Montpelier
42 4. Consider Bardwell Farm
2 West Pawlet
3 37 12 Farm.com
17 91 5. Grafton Village Cheese
26 Middlebury Grafton & Brattleboro
6. Green Mountain
High Gate Center
24 Open to the Public
2 8 7. Hildene Farm Signature
Breweries and Brew
4 4 40 River Pubs Open to the
Jct. Public www.Hildene.org
Wineries Open to 8. Jericho Hill Farm
the Public White River Junction
4 9. Peaked Mountain Farm
7 Manchester 9
21 Bennington 9 Brattleboro
Cheese cooler at Taylor Farm
28. The Shed Restaurant 36. Grand View Winery
& Brewery 2113 Max Gray Road
1859 Mountain Road East Calais
29. Stonecutters Brewhouse
14 North Main Street
37. Lincoln Peak Vineyard
142 River Road
30. Switchback Brewing Co.
Vermont Brewer’s Fest New Haven
160 Flynn Avenue
10. Shelburne Farms 19. Lawson’s Finest Liquids Tel: 802-651-4114
Shelburne Warren 38. North River Winery
www.ShelburneFarms.org www.lawsonsfinest.com 201 VT Rte 112
31. Three Needs
207 College Street
11. Taylor Farm 20. Long Trail Brewing Co. www.northriverwinery.com
Londonderry Jct. Route 4 and 100A email@example.com
www.TaylorFarmVermont.com Bridgewater Corners 39. Ottauquechee Valley
32. Trout River Brewing Co.
12. Vermont Butter and 5573 Woodstock Rd.
Route 5, PO Box 165
Cheese Company 21. Madison Brewing Quechee Gorge Village
Websterville 428 Main Street Quechee
www.vtbutterandcheeseco.com Bennington www.northriverwinery.com
33. Vermont Pub &
13. Vermont Shepherd 22. Magic Hat Brewing Co. 40. Putney Mountain
Putney 5 Bartlett Bay Road Winery
144 College Street
www.vermontshepherd.com South Burlington 8 Bellows Falls Road
14. Willow Hill Farm
Milton 23. McNeill’s Pub and 34. Zero Gravity Craft Quechee Gorge Village
www.sheepcheese.com Brewery Brewery 5573 Woodstock Road (Rte. 4)
90 Elliot Street at American Flatbread Quechee
15. Woodcock Farm Brattleboro 15 St. Paul Street
Weston www.mcneillsbrewery.com Burlington 41. Snow Farm Vineyard
firstname.lastname@example.org email@example.com 190 West Shore Road
24. The Norwich Inn South Hero, VT 05486
Breweries 325 Main Street
16. The Alchemist Pub & www.norwichinn.com 35. Boyden Valley Winery 42. Shelburne Vineyard
Brewery 64 VT Route 104 6308 Shelburne Road (Rt. 7)
23 South Main Street 25. Orlio Organic Beer Cambridge Shelburne, VT 05482
Waterbury Company www.boydenvalley.com www.shelburnevineyard.com
www.alchemistbeer.com 5 Bartlett Bay Road, Suite 100
17. The Bobcat Café & www.orlio.net
5 Main Street 26. Otter Creek Brewing
Bristol 793 Exchange Street
18. Harpoon Brewery www.wolavers.com
336 Ruth Carney Drive
Windsor 27. Rock Art Brewery
www.harpoonbrewery.com 254 Wilkins St.
www.rockartbrewery.com Boyden Valley Winery
ing process can be done on a
relatively large or a very small
Vermont’s Craft scale. For example, Magic Hat
produces batches of almost
5,000 gallons, compared to
just 15 gallons at Lawson’s
Beers can be classified in
a number of different ways,
but classification based on
flavor attributes is preferable
uthentic beers, for pairing with food (see the
crafted with chart on page 20).
passion by Inspired by a handful of
small, independent brewers visionary people with a love of
using a pristine water source the state, a strong work ethic
— these are what define and a commitment to produc-
brewing in Vermont. ing a top-quality local prod-
Experts say beer is the most uct, Vermont’s beer industry
widely consumed alcoholic has become one of the nation’s
beverage on the planet, and most exciting and diverse. The
the third most popular drink loyalty of Vermonters to local
overall after water and tea. products has allowed brewers
Though its precise origins to develop a large number of
remain a mystery, it is known wheat, corn and rice can also such as herbs, spices or fruit, world-class beers that have
that the ancient Egyptians be used — and add hot water. may sometimes be included. been winning medals in com-
would grind grain in a pot, The hot water dissolves the The cooled product, called petitions around the globe.
add water and let it sit until it kernel and breaks down the wort, is put in a tank where Vermont brewers have expert-
fermented. Not all that much cereal starches into sugar. yeast is added to ferment the ly recreated beers in the style
of the process has changed. Once the grain is separated sugars into alcohol. Ales take of the great varieties of Britain,
Beer making today, much out, the remaining sugar solu- one to two weeks to ferment, Germany and Belgium, while
like cheesemaking, is a tion is boiled and typically while lagers take four to six also showing their innovative
marriage of science and art. flavored with hops, which add weeks. The color of the beer skills with new styles unique
Brewers crush grains — usu- bitterness and act as a natural results from the use of roasted to the brewing world. These
ally malted barley, although preservative. Other flavorings, or caramel grains. The brew- days, virtually every style of
Description: Firm looking, creamy mouthfeel with balanced taste and sheep cheese) and others don’t (young cheddars, colby and goudas).
medium-deep flavors are the main characteristic of semi-hard cheeses. Pairing cues: Great with any kind of wine. Slightly bitter beers with
Some have a natural rind (i.e., tommes, moist alpine cheeses and aged mild to medium hopping are also great matches for these cheeses.
Dancing cow Meneut
West river creamery Middletown
crawford family farm Lemon Ayre
consider Bardwell farm Pawlett
Woodcock farm Magic Mountain
twig farm Square
Wood product by Scott Duffy,
Rockledge Farm Woodworks
beer known to man is being a chance it will be hazy.
brewed in Vermont. Most modern breweries Pairing beer and cheese
Although it is less than 20 can prevent this with beer
years old, the Vermont beer filtration. The classic English plowman’s lunch — fresh-baked
industry today has 19 brewer- bread, a piece of cheese and a beer — is still popular
ies on line and more in the 3. Old, spoiled beer smells after hundreds of years because it is such a perfect match.
planning. These include four skunky. Actually, it’s Strongly flavored, sharp, aged cheddar goes beautifully with
of the top 50 American craft exposure to light that an IPA’s bitterness, malt sweetness and fruity hop aroma.
breweries: Magic Hat, Har- causes the skunky-smelling A soft cheese such as Camembert has a soft caramel note
poon, Long Trail and Otter chemical reaction in duplicated in a malty, German-style alt beer.
Creek. The state ranks first beer. Avoiding this and When pairing beer and cheese, look for harmony rather
in the country in breweries preserving freshness is why than contrast. Since both beer and cheese are fermented
per capita, with a 31-gallon brewers use brown glass products, many flavors found in cheese are duplicated
barrel of beer produced for bottles to protect the beer in beer, creating endless possible matches where a flavor
every Vermonter over age 21. from light. in the cheese is enhanced by a similar one in the beer. In
Collectively, Vermont brew- general, look to pair:
ers shipped 480,926 barrels 4. Ales are stronger than • Delicately flavored beers, such as wheat beers or
of beer last year. With more lagers. Both are brewed American hefeweizens, with young fresh cheeses.
growth on tap, the state has across a wide range of • Malty and caramel beers with nutty aged cheeses.
fast become a global magnet alcohol strengths. The • Hopped beers, such as pale ales and IPAs, with sharp
for lovers of the frothy brew. difference between ale and cheeses, particularly cheddar.
lager is based on the use • Strongly flavored beers with high alcohol levels with
Myths About Beer of different types of malt, blue cheeses and aged hard cheeses.
hops, yeast and brewing
1. Darker techniques.
means 5. Bock beer is made from
higher the bottom of the tanks.
alcohol. Bock beer is a strong lager
Not true! brewed for celebrations.
comes 6. Beer makes you fat.
from the Inactivity and a bad diet
use of make you fat. Beer, as part
roasted or of an active lifestyle and
caramelized healthy diet, is just fine.
grains. Alcohol in beer is
determined by the amount 7. Women don’t like beer.
of malt used in the brew. Nonsense! Grafton Village Cheese Grand Reserve Cheddar;
Red Hen Bakery’s Mad River Grain Bread
2. Warming then cooling the Courtesy Vermont Brewers and Harpoon’s IPA
beer will ruin its flavor. If Guild, www.vermontbrewers.com A strong cheddar cheese; crusty bread and a bitter/ hoppy beer
beer is warmed and cooled constitute the traditional ploughman’s lunch.
multiple times, there is
A P e r f e c t PA i r A P e r f e c t PA i r
Lake Champlain’s Lazy Lady Farm Valencay
Raspberry Truffles with with Magic Hat’s #9
Wolaver’s Organic Oatmeal Stout
A mild goat’s milk bloomy ash rind
A rich dark chocolate with fruity filling cheese, with a smooth dense texture and
pairs well with a roasted malt lemony taste, pairs well with a beer that
and barely beer. has flavors of fruits (or vegetables)
• • • added during brewing.
• • •
Vermont Brew Pubs
The Alchemist Pub & Harpoon Brewery McNeills’s Pub and Brewery The Shed Restaurant and
Brewery 336 Ruth Carney Drive 90 Elliott Street Brewery
33 South Main Street Windsor Brattleboro 1859 Mountain Road
Waterbury (802) 674-5491, ext. 221 (802) 254-2553 Stowe
(802) 244-4120 www.harpoonbrewery.com www.mcneillsbrewery.com (802) 253-4364
www.alchemist.com Harpoon Brewery was founded Monday-Thursday, 4 p.m. to Open seven days for lunch,
Open Monday – Thursday, in Boston in 1986, and late; Friday-Sunday, 2 p.m. to dinner and late night.
4 p.m.-midnight; purchased the former Catamount late.
Friday-Sunday, 3 p.m.-midnight. Brewery in Windsor, Vermont. Three Needs
Visitor center is open to the The Norwich Inn, with 207 College Street
The Bobcat Cafe and public for free tours and tastings. Jasper Murdock’s Alehouse Burlington
Brewery P.O. Box 908 (802) 658-0889
5 Main Street The Long Trail Brewing Co. Norwich
Bristol P..O. Box 168, US Route 4 (802) 649-1143 Trout River Brewing Co.
(802) 453-7137 Bridgewater Corners Offers the best in food and Route 5
www.bobcatcafe.com (802) 672-5011 lodging. Patrons enjoy Jasper Lyndonville
Opens daily at 4:30 p.m. Visitor center and pub open daily Murdock’s Ales by the pint or the (802) 626-9396
for lunch, tastings, and sales. case from the historic brewery. Fridays and Saturdays, 4-9 p.m.
A P e r f e c t PA i r A P e r f e c t PA i r
Cabot Clothbound Cheddar Willow Hill Farm’s Paniolo
with Long Trail Ale with Vermont Pub & Brewery’s
A well matured clothbound cheddar
with hard texture, savory earthy A characteristically aromatic washed
flavors with a hint of sweetness, pairs rind cheese, with smooth texture, delicate
well with a toasted and malty beer. lactic notes and a complex salty bite is the
• • • perfect companion for sweet, fruity,
Also pairs well with Grafton Village micro-brewed draft beer.
Cheese Clothbound Cheddar. • • •
Description: Firmer, drier, saltier and sharper than semi-hard cheeses. with ripened alpine cheeses. Pairing cues: Deep, rich red wines and
Aged and clothbound cheddars are strong players in this category, along strong alcohol, hoppy beers are perfect partners for these cheeses.
cabot Vintage cheddar Grafton Village cheese thistle Hill tarentaise
consider Bardwell farm Manchester
Shelburne farms crawford family farm
2-Year cheddar Vermont Ayr
cabot Sharp cheddar
twig farm Drum
twig farm tomme
Willow Hill farm
Grafton Village West river
Wood product by Scott Grand reserve creamery
Duffy, Rockledge Farm cheddar equinox
cabot classic Sharp cheddar
Vermont Pub and Brewery Zero Gravity Craft Brewery
144 College Street at American Flatbread
Burlington 15 St. Paul Street
(802) 865-0500 Burlington
www.vermontbrewery.com (802) 861-2999
Open daily 11:30 am – 2 am Open daily
A P e r f e c t PA i r
Jasper Hill Farm’s Bayley Hazen Blue
with Rock Art Belvedere
An unpasteurized cow’s milk blue
cheese, with buttery smooth texture,
and a harmonious orchestra of complex
flavors, pairs well with a wild range of
beverages. Our favorite choices are high
alcohol and strongly hopped beers with
sweet and syrupy dessert wines.
• • •
Also pairs well with Shelburne
Vineyards Rhapsody wine
A P e r f e c t PA i r A P e r f e c t PA i r
Crawford Family Farm’s Consider Bardwell Farm’s
Vermont Ayr with Dorset with
Otter Creek Copper Ale Long Trail’s Double Bag
A firm textured alpine style cheese with A mellow washed-rind cow’s milk cheese,
distinctive sweetness, smooth and creamy slightly salted and with a rich buttery
mouthfeel characteristics, and pleasant texture, pairs well with a strongly
fruity notes pairs well with a malty ale. flavored caramel malty beer.
• • • • • •
Hard Cheeses — Clothbound
clothbound cheddar West river creamery
cheddar Neighborly farms
from cellars at clothbound cheddar
ripe, round brought to this country by the produces about a third of the natural varieties, uncultivated
red apple has Pilgrims in 1620 because they world’s crop, with Vermont and often diseased. Even so,
been almost wintered well and had great 19th among the apple-growing large quantities of apples were
impossible versatility in cooking, baking, states. produced — and cider, it is
to resist since the beginning juicing or as quick-energy Apples were brought to said, flowed more freely than
of recorded history — and hand fruit. Although literally Vermont from neighboring water.
world-famous Vermont apples thousands of apple varieties states and Canada in colonial In the years leading up to
are no exception. grow in temperate climates days, when nearly every farm the Civil War, Vermont apple
Originally native to Europe worldwide, most fall within a had an orchard. Apple grow- growers learned to cultivate
and Asia, apples were first 50-variety category. The U.S. ing was limited to seedlings of with increasing skill. By late
A P e r f e c t PA i r A P e r f e c t PA i r
Shelburne Farms’ Two-Year-Old Cheddar Misty Knoll Turkey Breast
with a McIntosh apple with Flag Hill
Still Hard Cider
A pleasantly sharp
farmhouse-cheddar with Free range, moist turkey breast
complex flavor and lingering pairs well with a relatively dry
finish pairs well with a hard cider.
slightly tart, juicy apple. • • •
• • •
Description: Saltier than other varieties, blues are mainly cow’s milk Pairing cues: Spice and salty blues call for rich dessert and late
cheeses with a marbled pattern of Penicillium roqueforti, responsible harvest wines. Full-bodied smoky and fruity beers are also great
for the characteristics pungent complex flavor. matches for blue veined cheeses.
Jasper Hill farm
Bayley Hazen Blue
Apples and Cheese Apple Orchards and Cideries
Vermont produces some
of the world’s best-loved Whether on a warm, sunny summer day right off the tree.
apple varieties — and they or a brisk afternoon in early fall, a day trip Cideries are another must-stop when
all pair beautifully with to one of the hundreds of apple orchards traveling across Vermont. We have dozens of
cheese. that dot the Vermont landscape is a treat for small cider mills, pressing just-picked apples.
the whole family. Arrive early for the best Cider straight from the mill has a distinctive
pickings. Fill your own box or basket, or sweet-tart flavor, just like the apples on the tree.
have everyone Hot or cold, apple
pitch into the cider has a decided
same container. taste advantage
Treat apples like over those juice
in the century, northern they’re eggs: drinks and juice
Vermont had become one of they bruise eas- cocktails lining the
the continent’s most important ily, so be gentle supermarket aisles.
apple-growing regions, with them and To learn more about
supplying markets in the think, as you apples or to find
U.S., Canada, South America pick, about all an orchard near
and even Europe. With their the ways to use you, visit www.
new prosperity, growers soon them – in pies, vermontapples.org.
discovered which apples were cakes, sauces or
best-suited to Vermont’s climate
and soil. Those years brought
what many consider the most Vermont Apple Pairs with Description
important development in
McIntosh: juicy, fine-textured, Cheddar, gouda The Mac’s slight sweetness plays nicely off
Vermont apple history: the
slightly tart, and soft — the quint- and blue cheddar’s sharpness, gouda’s nutty young
introduction of the McIntosh, essential New England apple. cheese flavor, and blue cheese’s pungent, slightly
which continues to dominate salty richness.
the state’s apple industry.
There are several hundred Cortland: a 19th century cross Sharp cheddar Cheddar’s firmness and sharp tangy finish
apple growers in the state between McIntosh and an older cheese holds up well to the slightly sweet and more
today, producing almost a variety, sweeter and best in baking. dense flesh of the Cortland.
million bushels of apples
on 4,000 acres of land and Golden Delicious: fine-textured, Brie, chevre The soft, creamy texture of brie and chevre
contributing about $10-$12 crisp, juicy, sweet, and slightly compliment the tender flesh of the apple.
million to the state’s economy acidic. An excellent dessert apple.
each year. Processed apple
Empire: juicy, moderately acidic and Blue cheese The zesty, creamy, slightly salty flavor of
products, like cider, apple- mildly tart flesh and firm. A high- blue cheese provides a pleasing contrast
sauce and hard cider, bring quality dessert apple. to the juicy, slightly tart sweetness of this
an additional $10-$12 million dessert apple.
into Vermont annually.
A P e r f e c t PA i r A P e r f e c t PA i r
Blythdale Farm’s Brie with a Ploughgate Creamery’s
Golden Delicious apple Willoughby with Eden’s
Vermont Ice Cider
A creamy, smooth bloomy rind cheese with soft mushroomy
flavors and a hint of saltiness pairs well with a fine textured, A mildly pungent washed rind cheese
crisp, sweet and juicy apple. with a silky savory creamy interior
• • • slightly salted, it is the perfect match
Also pairs well with for rich dessert wines with strong
Snow Farm’s fruity flavors and hints of caramel
Vidal Blanc Ice and honey.
Wine • • •
Vermont Beer Flavor Characteristics
Grainy Tastes of unmalted grains; may be grainy, husky, often Hefeweizen (American Style), Wheat Ale, such as: Harpoon UFO;
light in body and crisp and dry in the finish. Otter Creek Otter Summer; Magic Hat Circus Boy; Long Trail
Hefeweizen; Magic Hat Wacko
Malty Features characteristic malted barley flavor, including Lager, Kolsch, Alt, Pilsner, Oktoberfest, Bock, such as: Otter Creek
malty, toasted, or biscuity flavors. Copper Ale; Long Trail Ale; Rock Art Whitetail Ale; Switchback Ale;
Magic Hat Single Chair Ale; Harpoon Ale; Harpoon Summer Beer;
Otter Creek Vermont Lager
Caramel Features the taste of caramelized malts. Caramel and Amber Ale, Red Ale, Brown Ale, Scotch Ale, Munich Dark, such as:
sweetness associated with Maillard products. Wolavers Brown Ale; Long Trail Harvest Ale; Long Trail Hibernator;
Rock Art American Red; Harpoon Munich Dark; Harpoon Octoberfest;
Harpoon Celtic Ale; Harpoon Brown Ale; Otter Creek Oktoberfest;
Trout River Rainbow Red;Trout River Scottish Ale
Roasted Features the burnt and roasted flavors of roasted malts or Stout, Porter, such as: Otter Creek Stovepipe Porter; Wolavers Oatmeal
barley; elements of dark roasted coffee and chocolate. Stout; Trout River Chocolate Oatmeal Stout
Bitter and Features high levels of bitterness and the aromatic Pale Ale, IPA, such as: Otter Creek Pale Ale; Harpoon IPA; Long Trail
Hoppy characteristics of hops. May be floral, citrus, tropical fruit, IPA; Wolavers Organic Pale Ale; Wolavers Organic IPA; Wolaver
herbal, spicy, earthy, or simply hoppy. Organic Pat Leavy Ale; Magic Hat Lucky Kat; Magic Hat Roxy Rolles;
Magic Hat HIPA; Trout River Hoppin’ Mad Trout
Spiced Features spices and/or herbs flavors added during brewing Belgian Wit, Spiced Ale, Winter Ale, Christmas Ale, Pumpkin ale such
process. Such as clove, ginger, all spice, coriander, as: Wolavers Gleasons Grains White Ale; Harpoon UFO White Ale;
cinnamon, nutmeg, lemon grass, orange or lemon peel etc. Long Trail Wit; Wolavers Organic Will Stevens Pumpkin Ale; Rock Art
Jasmine Ale; Harpoon Winter Warmer
Fruit/ Features the flavors of added fruits or vegetables used Raspberry Wheat, Blackberry Wheat, Raspberry Brown Ale, Apricot
Vegetable during brewing such as raspberry, apricot, blackberry, Ale, Otter Creek Winter Ale; Long Trail Blackberry Wheat Ale;
blueberry or pumpkin. Harpoon Raspberry UFO; Magic Hat Number 9
Yeast Features characteristics derived from using unique yeast German Style Hefeweizen, Belgian Abbey, Belgian Dubbel, Belgian
Character strains. Some brewers choose strains of yeast that also Triple, Belgian Golden Ale, such as: Rock Art Golden Triple
produce elevated levels of certain flavors that dominate
the beer’s flavor. Belgian yeast strains or German wheat
beer strains often produce spicy flavors and elevated levels
of fruity esters.
Alcohol All styles of beer can be brewed at an elevated strength to Russian Imperial Stout, Imperial IPA, Barley Wine, Old Ale, Baltic
increase the intensity of the flavor and add alcohol to the Porter, Double Alt, such as: Long Trail Double Bag; Rock Art Ridge
flavor profile. Runner; Rock Art Vermonster; Otter Creek Imperial Series beers;
Long Trail Imperial beers; Rock Art Extreme beers; Harpoon Leviathon
Vermont Wine Categories by Primary Taste
Sour Category 1: Sparkling wines are the most versatile of wines functioning Sparkling Wines such as: Flagg Hill
as aperitifs or an accompaniment to most meals. At the beginning of the Vermont Sparkling Hard Cyder
meal, serve dry, brut-style sparklers.
Sour Category 2: Light and Fresh White Wines can serve as aperitifs or as Light and Fresh White Wines, such as:
an accompaniment to simple luncheon and lighter fare dinner choices as Shelburne Vineyards, 2007 Cayuga;
they are light, straightforward and lack complexity. Excellent with seafood, Boyden Family Vineyard, Cow Tipper (La
light poultry dishes, paste with creamy or oil based sauces. In Vermont, Crescent)
Cayuga and Le Crescent are often made into this style.
Hint of Category 3: Light, Off-Dry Whites and Roses are excellent food wines, Light, Off-Dry Whites and Roses, such as:
sweetness light in body, with fresh but unobtrusive acidity, plenty of fruit flavors and Fresh Tracks Vineyard, 2006 Little Piggy
balanced by a touch of residual sugars. Pleasant to sip alone, they also match well to Pink, (Frontenac); Shelburne Vineyards,
sour slightly sweet and/or fruity dishes, such as paté, crab or lobster; or pork 2008 Whimsey Meadow Rosé, Snow Farm
with apples. Off-dry wines also provide a very pleasant counterpoint to salty Vineyard, 2007 Estate Riesling; East Shore
dishes like ham or anchovies. Many cold-hardy grapes can be used for this Vineyard, Traminette, Fresh Tracks Farm,
style, including Riesling, Vignoles and Traminette for whites, and for rosés, 2006 La Crescent; Lincoln Peak Winery,
low-tannic reds such as Frontenac and St. Croix. Cloud Mountain
Sour balanced Category 4: White Wines, Full and Fruity are more substantial and White Wines, Full and Fruity , such as:
by secondary full-flavored whites, with greater elegance and style, in which the balance Snow Farm Winery, 2008 Estate Seyval
tastes including is more towards fruit that acid. Oak aging is often evident. These wines are Blanc; Fresh Tracks Farm, 2006 Frontenac
a hint of sweet heavier in body and more complex in flavor than Category 2 wines. These Gris; Grand View Winery, Seyval
are formal dinner wines to serve with roasted poultry, fine seafood, and
some veal dishes. Several cultivars in Vermont lend themselves to this style,
including Seyval Blanc and Frontenac Gris.
Sour balanced Category 5: Red Wines, Light and Fresh are young and friendly with Red Wines, Light and Fresh, such as:
by a hint of vivacious fruitiness, these are easy to drink, light wines with minimal Grand View Winery, De Chaunac;
sweet tannins. (Some better rosés also fit this description.) Perfect complement for Snow Farm Rosé (Frontenac); Boyden
luncheons of salads or sandwiches, or simple, informal suppers of pizza or Valley Vineyard, River Bend Red
quiche. Light enough to match to some seafood preparations, and to duck
and some game birds. Vermont wineries use several grape varietals for this
food-friendly style, including de Chaunac, Frontenac and St. Croix.
Bitter with some Category 6: Red Wines, Medium Body with Complexity are superb Red Wines, Medium Body and Complex,
sour food wines. The medium reds are fairly complex and somewhat aggressive such as: Lincoln Peak Winery, Cove Road,
in flavor. They show firm tannins but are graceful. Warmly flavorful, these (Marquette and Frontenac) ; Boyden
wines work well with stews and casseroles, chops, roast veal, game birds Valley Vineyards, Big Barn Red; Shelburne
and many pasta dishes, especially with tomato-based sauces. Also certain Vineyards, 2006 New World Red; Boyden
fuller-flavored seafood like grilled swordfish. Vermont produces many wines Valley Vineyards, Leon Millot
in this style based on such diverse cultivars as Leon Millot, Marquette, Baco
Noir, Frontenac and Marechal Foch.
Sweet balanced Category 7: Sweet Dessert Wines, Late-Harvest or Ice. Offered by Sweet Dessert Wines, Late-Harvest
with sour the glass, these can be a sublime complement to a wide variety of desserts. or Ice Wines, such as: Boyden Valley
Late-harvest wines are nicely sweet and beautifully balanced. Even more Vineyards,Vermont Ice; Lincoln Peak
luscious are the Ice Wines made from grapes allowed to freeze on the vine. Winery, Nightfires; Snowfarm Winery,
They are richly sweet and concentrated. They are delicious alongside fruit Estate Vidal Blanc Ice Wine
pies and tarts, sundaes, custards or cookies – any meal-ender that is sweet.
Or serve these ambrosial wines alone, as dessert! Vermont’s climate, with a
long growing period ending with a sudden deep frost, is ideal for making
dessert wines, from white grapes such as Riesling, La Crescent, Vidal Blanc
Sweet Category 8: Very Sweet Dessert Wines. Rich and complex, these Very Sweet Dessert Wines, such as:
beautiful wines have the weight, the sweetness and the depth to stand up Ottauquechee Valley Winery, Autumn
to dense, truly sweet desserts. They can also be matched to heavy chocolate Harvest; Grand View Winerty, Red Barn
desserts which overpower lighter wines. Serve these delicious wines with Cassis; BoydenValley Winery, Gold Leaf;
plum or rice pudding, chocolate cake and mousses. Or serve them alone, Shelburne Vineyard, 2006 Nocturne
as a memorable night-cap!Vermont wineries use a variety of local fruits to
make gorgeous dessert wine.
Where to Eat To locate a VFN member apple pie; some farms offer
establishment, please visit dinner, too. Spend your
With more than 550 www.VermontFresh.net. day working as a farmhand;
participating establishments, walk the orchards or flower
the Vermont Fresh Network Where to Stay gardens; visit with the
(VFN) animals, fish, swim, hike and
creates and Staying on a farm is a picnic. Watch sugaring in the
channels unique way to personally spring, cider making in the
innovative experience Vermont’s fall and cheesemaking year
partner- landscape, people, and around. In the winter enjoy
ships agriculture today — and sleigh rides, snowshoeing
among visitors to Vermont who are and cross-country skiing.
farmers, chefs and consumers looking for an authentic on- For a list of the close to
to strengthen Vermont’s agri- farm experience need search two-dozen family farms that Mountains, a Vermont-
culture and dining industries. no further than Vermont offer farm stays, visit www. based quarterly magazine
All over our state, the green Farms! Association (VFA). vtfarms.org. that celebrates the culinary
sign with VFN’s logo lets din- This member organization heritage of this state, season
ers and visitors know that this is devoted to providing the Where to Learn More by season. Through engaging
restaurant is home to some of public with opportunities to photography and compelling
the hundreds of farmer/chef learn about agriculture in our Throughout this stories, readers are introduced
partnerships that are bearing state. publication, website addresses to local growers, retailers,
fruit every day in Vermont. VFA’s slogan is “Working have shown where you can chefs and specialty foods
These partnerships bring the Farms Open to the Public” learn more about Vermont — including some of the
freshest local food to the pub- — and that’s what these are. foods, farms, dining and food- cheese, wine and beer makers
lic, they increase the prosper- Some farmhouses are historic shopping opportunities. Our recommended here.
ity of Vermont’s hard-working homes filled with new site, By drawing attention to
farmers and chefs, and they antiques and offer www.vermont these producers and their
help to nurture a vibrant local fireplaces for chilly agriculture.com/ shared passions, Edible Green
food system. evenings. All are culinarytourism, Mountains hopes to support
Whatever your taste, you located in country will put you in a future for Vermont that
will find diners, brew pubs, settings and offer touch with culinary includes thriving farms,
inns, sandwich shops, B&B’s you an opportunity options, producers healthy food, clean air,
and fine-dining restaurants, to become part of the working and ideas, more and more as productive soil and pristine
all Vermont Fresh Network landscape. the new site grows. water. For more information
members and all serving the Wake to country breakfasts, If you prefer the feel of or to subscribe, contact (802)
freshest seasonal food from the with menus including print communications, we 651-1030, or visit www.
fields of Vermont. everything from maple to recommend Edible Green ediblegreenmountains.com
Chef Michael Kloeti of Michael’s
on the Hill in Waterbury Center. Liberty Hill Farm, a ‘working farm open to the public’ in Rochester.
Also: by Duncan’s
Jim Mauchly Mountain Graphics Photography
It’s impossible to do justice Distillery in St.
in so few pages to all the Johnsbury. Made
delicious food that creative, with 100 percent
hard-working Vermonters are maple sap and
producing these days. But as a spring water
parting gift, here are just a few gathered from
more: the property
Coffee & Tea distillery. www.
Vermont companies are vermontspirits.
making a name for themselves com
importing, roasting and
distributing high-quality • Sunshine
coffee and sourcing artisan Vodka — Made
teas. These firms include: in Stowe with 100 percent
certified organic grains
• Green Mountain Coffee and all-natural Vermont
Roasters – publicly traded spring water, distilled
since 1993, www.green- four times to achieve a Farmers’ markets and farm stands, like this one at Cedar Circle Farm
mountaincoffee.com crisp clean flavor and in East Thetford, offer fresh, local products.
ultra smooth finish. www.
• Vermont Coffee greenmountaindistillers. • Vermont Sweetwater herd of water buffalo in
Company – selling 100 com Bottling Company— North America. Makers of
percent certified organic, soda from maple, apples, yogurt and fresh cheeses.
fair-trade coffees, • Sapling Vermont Maple fruits and berries native www.bufaladivermont.com
www.vermontcoffee Liqueur — A premium to Vermont, www.sover.
company.com. liqueur capturing the net/~york/products.htm • True Yogurt — New,
quintessential Vermont innovative line of all-
• The Vermont Artisan taste. Sapling is brewed Yogurt natural and organic yogurts
Coffee & Tea Company with the finest Vermont • Butterworks Farm — made with premium
— hand-selected gourmet Grade A maple syrup and Vermont’s original organic ingredients throughout,
coffees, estate teas and refined ultra-pure spirits. yogurt producer, starting with 100% organic
now chocolate. http:// http://saplingliqueur.com/ www.butterworksfarm.com Vermont Jersey milk.
vtartisancoffee.com index2.php Contains inulin
• Bufala di Vermont, — the (an important prebiotic)
Spirits Hard Cider first water buffalo farmstead and five active
• Vermont Spirits — • Green Mountain Cidery creamery in the United probiotic cultures.
Ultra-premium vodka makes Vermont’s own hard States, with the largest and www.trueyogurt.com
hand crafted in Vermont cider, bottled under the the best-quality milking
label Woodchuck and made
just as it was 200 years ago.
• Pop Soda – all natural,
hand-crafted Vermont micro
soda, made with whole
citrus fruits and fresh and
dried herbs, and sweetened
with all-natural cane sugar
and Vermont honey.
Bufala di Vermont’s water buffaloes in the field.
A Little Taste of Vermont Events
July 1- 31 August 11-13 September 19 – 20 Vermont farm tours,
Sugarbush Farm, Culinary Boot Camp! Celebration of the Vine www.vermontfarmtours.com
Woodstock The Essex, Vermont’s Culinary Harvest Festival
Celebrate Hot and Spicy Resort & Spa Boyden Valley Winery, Cambridge Brewin’ Up Vermont
Vermont Foods at Sugarbush Three days of intense cooking (802) 644-8151 July 3, July 17, August 7, 21,
Farm with a tasting table of a total with Chef Contos starting from www.boydenvalley.com September 11, 25, October 9, 16
of 52 jams, mustards and spreads, basic skills & techniques and $95 full day, includes lunch,
at least 15 of them are hot and including recipes, certificate, September 19 – 20 Vermont farm tours,
spicy. Info: (800) 281-1757, and Porsche Chef’s Knife. Class Flynn Center Fine Wine & www.vermontfarmtours.com
www.sugarbushfarm.com max. is 6. Cooking classes also Food Festival
available. (800) 727-4295 or Info: (802) 652-4507 Edible Intervale
July 14 www.VtCulinaryResort.com Mondays July-September
A Toast to the Season: An September 26- 28 $30 adults/$15 kids 3hrs. Pre-
Evening with Shelburne August 15 Stowe 12th Annual tour farmer lunch & tasting $35
Vineyard Blueberry Festival Oktoberfest w/tour, $40 lunch only, Vermont
6 pm (raindate, Wednesday, July 15) Grand View Winery, free. 802-253-8506, farm tours, www.vermontfarm-
Family-style dinner featuring www.grandviewwinery.com/ firstname.lastname@example.org tours.com
ingredients from the garden and
cheesemakers of Shelburne Farms August 21 October 11 Vermont Artisan Cheeses
served in a spectacular setting Second Annual Tomato Tasting 7th Annual Pumpkin Festival July 23, August 27, September 10
on the farm overlooking Lake Cedar Circle Farm, East Thetford Cedar Circle Farm, 10-5 $95 full day, includes lunch,
Champlain and the Adirondacks. Sample dozens of CCF’s East Thetford Vermont farm tours,
Registration and information at heirloom and hybrid tomatoes www.CedarCircleFarm.org www.vermontfarmtours.com
802-985-0342, and tomato-based appetizers. Live
www.shelburnefarms.org music, special farmers market, Ongoing: Coming in 2010:
recipes to share. $25 per person.
July 17 & 18 Advanced registration required. Annual Stowe Vermont Maple Open House
The 17th Annual Vermont www.CedarCircleFarm.org Weekend
Wine & Food Classic
Brewers Festival March 26-28, 2010
Features 30 craft brewers from August 23 www.vermontmaple.org
Vermont, NY, NH, MA, ME, DE Vermont Cheesemakers Vermont Farmer’s Markets
& Quebec, and to commemorate Festival Dairy Month at Sugarbush
Statewide through October.
the Lake Champlain Quadricen- Coach Barn, Shelburne Farms Farm
tennial. This festival takes place Bringing together 50 June 2010, Woodstock
in Burlington Waterfront Park. cheesemakers, 20 wineries Sample 16 kinds of cheese.
“Three Inn, Three Classes”
Tickets are required and limited. and breweries, 15 artisan food Watch cheese being hand cut and
www.vermontbrewersfestival. producers, four tasting seminars, hand packaged for shipping and
Trevin Farms, Old Mill
com/tickets.html two cooking shows, and over 100 traveling.
Bed and Breakfast/Neshobe
cheeses to sample. Reservations River Winery and The Inn on
August 3 and tickets required. 25th Annual Green Mountain
Park Street host a culinary
A Taste of the Valley www.vtcheesefest.com Chew Chew Festival
tour of Vermont including
Lincoln Peak Village, Sugarbush. June, 2010
accommodations, wine tasting,
Local restaurants offer samples September 10 www.greenmountain
cheesemaking, cooking lessons,
of their finest culinary specialties Vermont Fresh Network chewchew.com
dinner and breakfast. Check for
as part of the Vermont Festival of Farmer’s Dinner availability at 802-623-6473.
the Arts. Tickets required. Michael’s on the Hill Restaurant, 8th Annual Strawberry
email@example.com Waterbury, Festival
Reservations required: Cedar Circle Farm
August 1-31 (802) 244-7476. East Thetford
Around the Culinary World www.michaelsonthehill.com www.CedarCircleFarm.org
50 dinners, classes and
$65 3 hrs, includes more than
demos at Mad River Valley September 19 Vermont Brewer’s Festival
8 tastings, Vermont farm tours,
restaurants, inns. www.vermont- 31st Annual Harvest Festival July, 2010
artfest.com/eventtype.asp?id=3 Shelburne Farms
Celebrate autumn’s abundance A Taste of the Valley
The Vermont Farm Tour
August 9 with music, seasonal foods, hay- Monday, August 2, 2010
July 10, 31, September 4, October 2
Vermont Fresh Network rides and more. Admission is free Lincoln Peak Village, Sugarbush
$95 adults/$45 kids, full day:
2009 Annual Forum to Shelburne Farms members. firstname.lastname@example.org
lunch, Vermont farm tours,
Shelburne Farms Coach Barn Admission for non-members is www.vermontfarmtours.com
A celebration of the $8/adults; $6/children; children Around the Culinary World
agricultural bounty grown and under three years of age are free. Mad River Valley
raised in Vermont. Registration Rain or shine. 802-985-8686. August 1-31, 2010.
Sundays, July 5 through October 11
required. Call (802) 434-2000, $95 full day, includes lunch,